The Good Enough Husband by Sylvie Fox
Genre: Women’s Fiction / Romance 18+
Publication Date: March 3, 2014
Publisher: Penner Media
Cover Designer: Regina Wamba of Mae I Design
Event Organized by: Literati Author Services, Inc.
What would you do if you met your soul mate, but you were already married?
In The Good Enough Husband, Sylvie Fox delivers a riveting story about a woman who refuses to let her past define her future.
For years, Hannah Morrison Keesling’s marriage to Michael was good enough. Then she wakes up one morning and it isn’t. Taking her puppy Cody along, Hannah drives north to put distance between herself and her past. Planning to go as far as her SUV will take her, she hast to stop on the Lost Coast when her dog gets sick. There she meets small town veterinarian Ben Cooper.
Ben is the man Hannah wishes she had met first. He’s perfect for her, but gun shy because he’s been lied to before and vows not to be betrayed again. Hannah leaves Michael and moves to Ben’s rural town to pursue a future with the man she knows is her soul mate. But Michael won’t let go so easily. Forced to make a decision between the man she chose and the man she loves, Hannah soon realizes that her choices will define everyone else’s consequences.
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“Wow, what’s this?”
“It’s stet flæsk—fried pork slices,” she translated. “It’s boiled potatoes with persille sovs—um, parsley sauce, I guess.”
Ben dug in as though he’d been down in the mines for twelve hours, instead of an office for eight. “This is really good.” Hannah tried the food. It wasn’t as good as her mom’s cooking. Still, it reminded her of home.
This is a truly Danish dish. Hannah’s translation didn’t really do it justice. It’s more like very thick cut pork belly with potatoes in a creamy parsley sauce. Regardless of how you describe it, my husband loves it.
Stegt Flaesk - Danish Pork with potatoes in parsley sauce
1.5 pounds of pork belly sliced a quarter inch thick.
10 new potatoes (or larger potatoes cubed new potato size)
2oz., (1/2 stick) butter
½ cup flour
2 C. milk
1 large handful fresh parsley, chopped
salt and pepper to taste
1. Preheat the oven to 500 degrees.
2. Boil potatoes in salted water until done.
3. Place the pork slices in a pan. Salt them well. (I prefer a darkened cookie sheet. I find they crisp up nicely. You can also fry on the stove, but I hate the mess).
4. Cook the pork for about 15-20 minutes or so until the slices are nice and crisp. Keep your eyes on them as you don’t want to burn them. Flip them over and give them another 10-15 minutes on the other side. Keep an eagle eye on them. The second side always cooks more quickly than the first. If you’re using a glass pan, it will take a little longer.
5. While the pork belly is crisping up, make a roux in a saucepan using the butter and flour. Grab a whisk and the milk slowly, whisking well so your sauce is smooth and creamy. Once the sauce is done, Turn it down to low or set it aside in a warm place, season to taste and add your parsley. Serve the pork with a few potatoes, some sauce, and enjoy.
I write the kinds of books I love to read. The quirky characters in my romance novels experience passion, angst, and conflict, but always get their "happily ever after." I live in Los Angeles with my husband, son, and a handful of rescued pets. When I'm not hanging out in Hollywood, I'm eating my way through Budapest.